When you consider
buying dry pasta at your local supermarket, you don't give the packaging a second thought.
My kids see me boiling store -
bought dried pasta all the time.
No boil pasta is thinner than store
bought dried pasta, much easier to manage and tastes better.
Not exact matches
The
pasta itself, humble, but so tasty, and much more filling than the
dried store -
bought one.
I even
bought few packets of
dry pastas to bring back home and this spaghetti I used today is one of them.
When I saw this recipe, I had just
bought a dollar bag of tomatoes, and I was excited to try out the new
pasta maker I got for Christmas... so I put the chipotle tomato sauce over sun -
dried tomato - cilantro linguine!
Lastly, the no boil
pasta is actually excellent in this dish and better than store
bought generic
dried pasta by far.
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8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped
pasta 2 ounces of sundried tomatoes (if
dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used
dried minced onion 1 clove of garlic, chopped (I always
buy the jarred chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover
pasta sauce, I would use that) 1 teaspoon of
dried basil Salt and pepper to taste
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Brooke Alpert, MS, RD, CDN, author of The Diet Detox — Why Your Diet Is Making You Fat and What to Do About It, says, «
Dried, store -
bought pasta can vary greatly in nutritional value, depending on what they're made of.
Some items, like flour,
dry pasta, and grains are better stored in containers than in the paper or plastic packaging you
buy them in.